Lentils are an excellent source of protein, iron, zinc and potassium. Iron from non-animal sources, like lentils, isn’t easy to absorb, so to boost iron absorption give vitamin C-rich fruit or diluted juice at the same meal.
You can transform this tasty puree into a soup for the family simply by adding more stock and some seasoning.
Makes 5 portions
Suitable for freezing
• 6 tbsp (50g) finely chopped onion
• 1 medium carrot (100g), peeled and chopped
• 2 tbsp (20g) chopped celery
• 1 tbsp vegetable oil
• 4 tbsp split red lentils
• 250g sweet potato, peeled and chopped
• 400ml vegetable stock
1. Heat the vegetable oil and sauté the onion, carrot and celery for about 5 minutes or until softened.
2. Rinse the lentils and sauté for one minute.
3. Add the sweet potato and pour over the stock. Bring to the boil, turn down the heat and simmer, covered with a lid, for 20 minutes.
4. Puree in a hand-held electric blender.
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